Polenta

3 Cups water
1/2 Teaspoon salt
1 Cup corn grits
1 Tablespoon butter

Bring water to boil, add salt and corn grits. simmer 30 minutes Mixing often. Stir in butter. Put into an oiled rectangular pan. I used a bread pan. Let cool. Once firm turn out on cutting board and cut into strips. I made mine about 3/4 inch thick. I added ample butter and olive oil to a fry pan and fried until crispy on both sides. The slices may be topped with grated cheese, pasta sauce or just salt. It is so much better than any polenta I have had anywhere!

Hummus

2 cups cooked garbanzo beans (chickpeas) – I preferred buying dried garbanzo and cooking them.  It takes at least few hours to cook them until they are soft. I think they taste better than the canned and you don’t have to worry about BPA or other things that could come from being canned.

2 tablespoons tahini
Juice of one lemon
2-3 garlic cloves crushed
1/2 teaspoon salt or 1 teaspoon tamari
Water as needed to allow blending

Mix all ingredients in blender until smooth. Chill.

This recipe is based on Carol’s recipe – thanks Carol!

Ginger Peach Scones

Kenine gave me some peaches and I am looking for ways to use them. This recipe is the first iteration so may be modified after I taste them. They should be done in about 20 minutes so we will see!

PS these were not so good (bland) so this recipe needs some work. Please post ideas/modifications.

3 cups almond meal
2 1/2  tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 cup grapeseed oil or olive oil
2 eggs
3 tablespoons 2% Fage yogurt (contains no starches)
1/2 cup pureed fresh peaches

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Sunflower Seed Crackers

1 Cup ground sunflower seeds
1/2 Cup shredded, unsweetened coconut
1/4 Cup sesame seeds
1 egg
1/4 Cup water
1 Tablespoon balsamic vinegar
1/2 Teaspoon salt
1/4 Teaspoon mixed peppercorns

Mix well and put on parchment on cookie sheet. Place wax paper over dough and roll out no more than 1/8th inch thick and score. Put in cold oven and set to 300 degrees bake 20-30 minutes or until golden brown.

Cinnamon Raisin Scones

3 cups almond meal
2 1/2 to 3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
1/8 cup grapeseed oil or olive oil
2 eggs
1/2 cup 2% Fage yogurt (contains no starches)
1/3 cup raisins

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with cinnamon sugar or sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Kale, Feta and Dried Cherry Salad with Pomegranate Dressing

4 servings

A Sporty original recipe with variations! Kale becomes very tender when massaged.

Ingredients

1 small shallot, finely chopped

2 tablespoons red wine or sherry vinegar

2 teaspoons pomegranate molasses (can be found in middle eastern grocery stores)

2 tablespoons extra virgin olive oil

Sea salt, freshly ground black pepper

1 bunch red Russian kale, ribs and stems removed, leaves torn into 2″ pieces

1/2 cup dried cherries or toasted walnuts or pepitas

2 ounces feta or blue cheese or ricotta salata

Preparation

Combine shallot, vinegar, olive oil and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit at least 5 minutes. Dressing can be made 4 hours ahead, just cover and chill.

Add kale to dressing, season with salt and pepper to taste, and gently massage dressing into leaves. Add cherries, walnuts or pepitas and toss to combine. Serve topped with cheese of choice.

Rhubarb Scones

3 cups almond meal
3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon vanilla
2 eggs
1/8 cup grapeseed oil or olive oil
1/2 cup cooked rhubarb and a couple mashed strawberries (unsweetened)

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). Bake in preheated oven at 350 degrees for 15-20 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Nuts & Seeds Cookies

nuts&seedscookies

2 eggs
1/4 Cup turbinado sugar
1 Cup shredded unsweetened coconut (I like the Peoples Food Co-op coconut)
1 Cup Almond flour
1/2 Cup raw sunflower seeds
1/2 Cup sesame seeds
1/4 – 1/3 Cup raisins (I like Peoples Food Co-op Flame raisins)
1/4 teaspoon salt
1 teaspoon ground coriander

Mix well. Grease cookie sheet with ample olive oil. Take a spoonful of batter at a time place on cookie sheet, dip fingers in olive oil and press cookie dough down to about 1/2 to 1/3 inch thick. Makes about 12-15 cookies. Bake at 350 degrees for 20 minutes or until lightly browned on edges. They will be moist and chewy on the inside, and crispy on the outside. Eat whenever you have a starch craving.